MIGF 2016 Set Menu @ Senja, The Club Saujana Resort Kuala Lumpur

The New Senja Takes on Classic and Contemporary Italian Cuisine

The Malaysia International Gourmet Food Festival (MIGF) is back! For the whole month of October, gourmands are in for a sumptuous menu at Senja, the all-new Italian restaurant at The Club Saujana Resort Kuala Lumpur. Senja re-opened in their new location on 1 August 2016, taking over previous exclusive The Restaurant premises.

Set in elegance, the new Senja features a stylish lounge, a charming dining area and a beautiful alfresco terrace surrounded by a cascading pool and lush gardens. The dining area features an open kitchen area with a wood-fired oven, perfect for the classic Italian favorite pizzas.

Senja’s menu features classic and contemporary Italian cuisine by Italian born chef, Chef Marco Violano. With over 20 years of culinary experience, diners are assured of authentic Italian flavours coupled with modern presentation set in a beautiful ambiance.

Senja also has a gorgeous wine cellar featuring a list of over 200 international wines to be paired with the menu for an elevated dining experience. For the MIGF 2016 set menu, the courses are paired with the exclusive house label produced and bottled at Frankland Estate in Western Australia.

For the whole month of October, Chef Marco has put together an exquisite 5-course set menu paired with wines in conjunction of the MIGF 2016. The MIGF 2016 set menu is priced at RM280 without wine pairing and RM370 with wine pairing.

The MIGF 2016 set menu kicks off with a glass of Campari Soda to unwind down the evening.

Tortino di Parmiagiana di Melanzane con Pomodori San Marzano e Crema al Parmigiano

For the amuse bouche, Chef Marco prepares a taste of an Italian classic of Oven Baked Layer of Eggplant ‘Parmigiana’ style with Roma Tomatoes, Fresh Basil & Buffalo Mozzarella. Familiar comfort flavours of soft and creamy eggplant with its mélange of ingredients eased in our appetite warmly. The creamy notes of the dish went very well with the bright and fresh notes of the crisp Sauvignon Blanc 2014.

Sauvignon Blanc 2014, Frankland Estate, Western Australia

Battuto di Tonno Pinna Gialla con Croccantino di Polpa di Granchio Piccante e Salsa Tonnata

The appetizer of Yellow Fin Tuna Loin Tartar with Crab Cake & Tuna Sauce was one of my favorite course of the menu. Pairing seafood of yellow fin tuna with crab may not sound like a great match but Chef Marco really made great effort in this dish. Cleverly using contrasting textures, the crispy crab cake matched so well with the cubes of tuna tartare. A confit tuna sauce brought both together. The lightness of the tartare with its bold punchy flavours was heavenly with the sublime crab cake, so much so I would love to have this as a main course. Pairing up with the crisp and fruity stone fruit notes of the Chardonnay 2014, the flavours of the seafood are such a perfect match for this white wine.

Chardonnay 2014, Frankland Estate, Western Australia

Zuppa di Pomodorini Pachino Siciliani con Burratina di Corato ed Olio al Basilico

The soup course had us all enjoying the tangy sweet and luscious note of Sicilian Cherry Tomato Soup with Burrata Cheese. The balance of sourness with sweet and savory is pleasurable and the added touch of gorgeous creamy burrata cheese elevated the soup to new heights. The richness of the soup proved to be solid match for the gorgeous Chardonnay 2013, a white that showed restraint and finesse on the palate.

Chardonnay 2013, Miles from Nowhere, Margaret River, Western Australia

Risotto al Nero di sepia con Medaglione di Cappesanta e Bottarga

There are 3 main courses to choose from and the first one turned out to be my favorite. ‘Camaroli’ Squid Ink Risotto with Hokkaido Scallop Medallion & Bottarga evoked such majestic contrast of colors. A large plump and beautifully seared scallop is paired with unctuous and tasty jet black squid ink risotto. The risotto is marvelous with its toothsome texture and moreish squid ink taste. The sprinkling of salty and umami dried fish roe powder gave the dish a luscious finish to the dish. Kudos to Chef Marco for this gorgeous dish!

Lasagna Cotta al Forno con Funghi Porcini e Vellutata al Tartufo

If you’re seeking classic and comfort flavours, there is also the Oven Baked Lasagna with Porcini Mushrooms & Black Truffle Fondue. Layers of creamy and tomatoey goodness are enhanced with smoky and earthy porcini mushrooms as well as a lavish black truffle sauce.

Shiraz 2014, Frankland Estate, Western Australia

Both Risotto and Lasagna are paired with Shiraz 2014. The heavy flavours of both dishes are harmonized by the soft but well-balanced red with hints of plum and spice.

Rollata di Filetto di Merluzzo con Zucchine Verdi in Guazetto di Vongole Piccanti

The third main course is Pan Roasted Cod Fish wrapped with Zucchini & Lemon Thyme in Spicy Clam Stock & Broccoli Puree. The smooth and creamy cod paired well with the tender sliced zucchini. What made the dish stood out was the delicious and tasty spicy clam sauce jazzed with broccoli and pieces of juicy clams. The light heat in the sauce really enhanced the cod so well. The dish is not overly heavy and makes a good main course for those who enjoy fish and a lighter meal.

Chardonnay 2013, Miles from Nowhere, Margaret River, Western Australia

Crème Brule al Pepe Nero con Composta di Banana

The menu ends with a very unique twist of Black Pepper Crème Brule with Banana Compote. A generous portion of dessert, the peppery nuances in the crème brulee is such an interesting flavour on the palate. It also balances up the sweetness of the baked cream well, giving it a unique flavour. Baked with a thin and essential caramelized crust, the dessert went so well with the Moscato, a sweet wine full of hints of apples, limes and tropical fruits.

Moscato 2014, Deakin Estate, South Australia

Senja’s MIGF 2016 Set Menu

Available 1 Oct to 31 Oct 2016

Without Wine Pairing RM280

With Wine Pairing RM370

Other highlights at Senja include its prix-fixe Business Set Lunch served daily from 12.00pm to 2.00pm. Priced at RM68 nett per person, the lunch features a weekly rotating menu inspired by the season’s finest ingredients. Diners can customise their very own 3-course meal comprising of a starter, main and dessert for a quick and satisfying meal served within the hour.

Senja is opened daily from 6.30am to 10.30am for breakfast, 12.00pm to 2.00pm for lunch and 6.30pm to 11.00pm for dinner.

For dining enquiries or reservations at Senja, please call (603) 7806 7000 ext 6722, email dine@theclubsaujanaresort.com or visit www.shr.my.

SENJA

The Club Saujana Resort Kuala Lumpur

Jalan Lapangan Terbang SAAS

40150 Shah Alam,

Selangor Darul Ehsan, Malaysia

Phone Number: +603 7843 1234

Fax Number: +603 7846 2789

Website: www.theclubsaujanaresort.com

Facebook: www.facebook.com/TheClubSaujanaResort